The Screw Blancher is suitable to blanch vegetables in order to facilitate their conservation by restricting their enzyme activity.
During its operating cycle, the machine is filled with high temperature water by means of steam sprinklers and heating coils. The product is usually carried by vibration to a loading hopper from which it drops into the drum. Once the product is inside the drum, it moves forward by a rotating screw; when it reaches the opposite side of the blancher it is immediately unloaded by means of rotating blades that are radial to the screw’s axis. The water temperature, processing time, alarms and data recording are all computerised.